Wednesday, March 2, 2011

Inspired by my recent trip to Miami, I will be posting a brand new video tomorrow for fried sweet plantains. In the meantime, to whet your appetite I've posted a video below from my new friend, Lillian, from the blog Lillian's Test Kitchen, making ripe plantains three different ways. I've just discovered Lillian's work and really like her style and delivery. Don't be surprised if you see more of her here on Food Wishes. Enjoy!

I've had plantains several ways, and I used to think that frying sliced sweet plantains was the only way to have it. Then I went to the Philippines and had Turonhttp://en.wikipedia.org/wiki/Turr%C3%B3n_(Filipino_cuisine) and was blown away. Great either way.

Sorry, less than impressed. Didn't come across as either a professional production or a professional chef. I come to this blog to see your skills, not hers. Sorry to be blunt, but this is not a positive step.

Hi Chef John - This is one of my favorites... again! Will you please be sure to show us which plantains are the sweet ones? There must be 4 kinds in our market and I know not all of them are sweet. BTW, Go away rude person! We're lucky to get as many posts as we do given how busy John and Michelle are! It was really chicken to post as annonymous too.

Thank you for sharing Lillian's blog. I love it! We have lot of allergies in our home so I can totally relate to her. I do still LOVE your recipes and so does my husband, even though I do have to make substitutions. Thank you again for all of your hard work I have learned soooo much from your site!

Come on Chef John, you need some perspective on what's rude! The Anonymous disapproval of Lillian's video was neutral at worst and I would have even called it politely worded. Take it as constructive criticism: at least one person disliked the cross-posted content enough to say so. That means they care.

Constructive criticism? You need some perspective on that. So it would have been better to have no post at all instead of sharing another video? Ridiculous.

I have no use for people who create and share nothing themselves, yet have the nerve to critique what others post. I've been sharing other content from the web on days I have none since I started the blog, and will continue to so so.

Getting traffic is not easy, so to get a link on a higher traffic site like this can be a big deal to someone trying to build an audience. I could care less people like that commenter doesn't like it. He doesn't have to watch.

Thanx for the post. I am not into lengthy videos with trivia in them much but this one was ok. The comparison made me learn something I did not know. I will be checking out that blog more often. And hey, not everyone can be chef John.

Its true, I would never have started stalking averagebetty or Follow Me Foodie if you hadnt posted their videos here and my life would have been poorer for it. Chef John, please dont let these bums get under your skin or get you down. Focus your anger more satisfyingly half way across the world at some wiseass who wants to know your view on the fact that noone got eliminated on this week's Top Chef Allstars. Even though he should know which coast SF is on by now.

I used to live in the Washington heights neighborhood of manhattan, which is roughly 90% dominican. It was there that I became so addicted to "Maduros" (fried sweet plantains, "Tostones" (fried starchy plantains) and "Mofongo" (Fried starchy plantains mashed with garlic and pork).

There's still this little hole in the wall place on about 156th that makes these mindblowing maduros. The outside is pure crunchy, sugary caramelized plantain, and when you break through, the inside is so tender and sweet, it's almost like custard. It's called Margot, and most of the staff doesn't speak english. Thankfully they are really friendly, and will kindly put up with you as you point at the food on the menu.

Here's the link on Yelp, http://www.yelp.com/biz/margot-restaurant-new-york

the rest of the food is astounding also, but those plantains... I mean, I live in Brooklyn now, and it would be about an hour and a half to get there, and yet right now, I am totally willing to make that trip.

Hi Chef John!I think the video in the link was funny. I liked their experimental, open-minded approach to discovering a food so new to them. I guess I could sympathize, cause I never tried plantains before.

And they still kept the focus on the food, not themselves. Which I seem to like much more than the people-focused vids.

I will try the plantains after this. The baked ones. And whatever fried recipe you post :-)

The subject could have not been any better timed for me since plantains arrived at my local market two days ago, I stumbled across a Caribbean cookbook in a thrift store yesterday, I will now will have the confidence to buy a plantain or two today, and I will cook a plantain or two tomorrow.

ok first of all anyone that says anything rude about chef Johns cooking is retarded. i love chef Johns cooking. Hes the best and i trust allllllllll of the recipes. Im arabic sooo being able to cook amazing foods from chef Johns site has opened me up to not just cooking but learning how to mix spices, make sauces, and just learning about different foods. ur the BEST CHEF JOHN AND I ONLY COOK MOST OF THE MEALS ( BESIDES ARABIC DISHES HERE AND THERE) THAT ARE ON UR SITE. DONT COME TO THE SITE OR POST RUDE COMMENTS. EXPECIALLY, IF U HAVE USED SOME OF CHEF JOHNS RECIPES. U JERKIES...

I NEED HELP WITH THIS MOROCCAN TAGINE RECIPE..IVE ALREADY COOKED IT, BUT THE THING IS THAT I DONT LIKE THE WAY THE MEAT COMES OUT WHEN I COOK IT STOVE TOP. I THINK U CAN KINDA PLAY AROUND WITH IT AND LET ME KNOW WHAT OTHER OPTIONS I HAVE. THE ONLY THING IS THAT ITS A HUGE RECIPE AND IT TAKES TIME FOR IT TO COOK( WELLLLLL WORTH IT IN THE END) ... CAN I EMAIL THE RECIPE TO U.